There is great pleasure to be taken from filling the fridge and the freezer with food you have provided. Whether that be shot game, foraged fruit or fungi, vegetables from the garden or herbs from the wayside, it is extremely satisfying. Like many Shooting Times readers I jealously guard my…

Venison sausages by Barry Stoffell. Making sausages at home requires little specialist knowledge or equipment. As a minimum, you will need a way of mincing the ingredients and a means of getting the result into an edible tube. Simple hand-cranked mincers — the sort that your grandmother had — can…

Venison carpaccio – serves four This is my favourite way to eat venison raw, though you might say I’ve stretched the definition a bit by sealing the meat; in my opinion, this definitely still counts as raw and the seasoned, seared outer surface adds an extra layer of flavour. Many…

The video was allegedly taken in November 2018 at Cotesbach Game farm in Leicestershire. Although it was found that the birds had been breasted, shooting organisations have united to condemn the activity shown. Liam Bell, Chairman of the National Gamekeepers’ Organisation said, “The National Gamekeepers’ Organisation is deeply dismayed by…

Mac & Wild at Falls of Shin, Scotland opened last summer under the watchful eyes of founders, Andy Waugh and Calum Mackinnon who already run London’s popular Mac & Wild restaurant. Both show off the best of Scottish produce. Here’s the Mac & Wild recipe for a delicious venison-based…

Today’s recipe comes from Chef Rob Avery of the Jack Russell Inn, in Faccombe, Hampshire. The food served is grown locally on the surrounding Faccombe Estate and if you fancy staying overnight, there are 11 bedrooms – all named after dog breeds in keeping with the Jack Russell theme! This…

One of the many good things about British Game Week (19-25 November 2018) is that it brings in new customers for venison, partridge, pheasant and duck. People who have never before savoured the delights of game but who after trying it realise what they’ve been missing out on. Converting diners…

Landlord Lee Hart is a keen Shot and runs the Dundas Arms, Kintbury. He says: “Our focus is seasonality and local produce. I’m a huge advocate for game and we always have four to five game dishes on the menu during the game season; we try and make game as…

‘I got this recipe from someone I know,’ writes HRH The Prince of Wales in this week’s issue of Country Life, which he has guest edited. ‘It is delicious. I invented a grouse one recently, Coq au Vin with Grouse, as well as Moussaka with Grouse (it doesn’t always have…

Do you have a favourite restaurant, farmers market, pub, butcher or supermarket selling game? If so, you need to nominate them in the Eat Game Awards by 15th June 2018 to give them the recognition they deserve. The Eat Game Awards 2018 was set up to discover the champions of…

Much as I like my job, I’m still prone to a bout of the Sunday evening blues. Wondering where the weekend went and why I haven’t done half the things that needed crossing out on my to-do list. I think the cure for this is to start work on a…

Only a tiny proportion of game meat is officially “organic”. Game meat is free range or wild, healthy and nutritious but the label “organic” was captured by the organic farming movement long ago. You can only use it when the meat has been produced under an accredited organic regime. This…